Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A baked cheesecake made with Greek yogurt and vanilla protein over a light almond flour base, finished with a bright and zesty lemon aroma.

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NUTRITION

331kcal
Protein
42.2g
Fat
11.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

14 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency, then press it firmly and evenly into the bottom of your prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and no lumps remain.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a gentle jiggle.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to achieve a firm, creamy texture before serving.

Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A baked cheesecake made with Greek yogurt and vanilla protein over a light almond flour base, finished with a bright and zesty lemon aroma.

NUTRITION

331kcal
Protein
42.2g
Fat
11.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

14 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency, then press it firmly and evenly into the bottom of your prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and no lumps remain.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a gentle jiggle.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to achieve a firm, creamy texture before serving.